MINI�EGGS NEST CAKE

Essentials (South Africa) - - BAKING FOOD | -

SERVES 14 READY IN 45 MIN

175g but­ter, soft­ened

175g cas­tor sugar

2 large eggs

1 tsp vanilla ex­tract

175g self-rais­ing flour

50g co­coa

1-2 tbsp milk

For the but­ter­cream

150g but­ter, soft­ened 225g ic­ing sugar

50g co­coa

1 tsp vanilla ex­tract

2 tbsp milk

For the nest

150g dark choco­late, chopped 1 tbsp golden syrup

75g pret­zel sticks

1x90g bag Cad­bury’s Mini Eggs Small plas­tic birds, to dec­o­rate

1 2

Heat the oven to 190°C. Grease and line 2x20cm round cake tins.

Tip the but­ter, sugar, eggs, ���������¾�������������������� into a food pro­ces­sor, and whizz un­til smooth and light. Spoon into the tins and bake for 25 min un­til a skewer comes out clean. Mean­while, to make the ic­ing, beat the but­ter, ic­ing sugar, co­coa, vanilla and the milk un­til smooth and creamy, then set aside.

To make the nest, melt the choco­late and golden syrup in a bowl in the mi­crowave. Stir through the pret­zel sticks and pour onto a bak­ing tray lined with cling­wrap to shape into a nest, and leave to set. Once cooled, cut a 6cm round out of one of the cakes and re­move the cen­tre. Spread the other cake with a third of the but­ter­cream and top with the other sponge. Cover the cake with the re­main­ing but­ter­cream and top with the nest. Fill with mini-eggs and dec­o­rate with lit­tle birds.

3 4 5

2 038kJ PER SERV­ING 27g FAT 16g SAT FAT 54g CARBS

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